Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Wok-Seared Mahi Mahi with Stir-Fried Vegetables

StarStarStarStarEmpty star

Your rating

Wok-Seared Mahi Mahi with Stir-Fried Vegetables

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
16 each mahi mahi fillets
2 ounces each
*
chinese five spice powder
to taste
* Camera
salt
to taste
* Camera
2 tablespoons peanut oil
Camera
For vegetables
1 tablespoon ginger root
fresh, peeled, minced
Camera
1 tablespoon garlic
peeled, minced
Camera
¼ cup scallions, spring or green onions
chopped
Camera
½ cup sweet red bell peppers
thinly sliced
Camera
½ cup green bell peppers
thinly sliced
Camera
½ cup sweet yellow bell peppers
thinly sliced
* Camera
½ cup carrots
thinly sliced
Camera
½ cup snow pea pods
cut in half on bias
Camera
½ cup mung bean sprouts
Camera
2 tablespoons peanut oil
Camera
2 tablespoons sesame seeds
Camera
½ cup soy sauce, light
Camera
2 tablespoons peanut butter
Camera
1 teaspoon sesame oil
Camera
black pepper
cracked, to taste
* Camera
For garnish
1 ½ pounds yucca
*
vegetable oil
for frying
* Camera

Ingredients

Amount Measure Ingredient Features
16 each mahi mahi fillets
2 ounces each
*
1 x chinese five spice powder
to taste
* Camera
1 x salt
to taste
* Camera
3E+1 ml peanut oil
Camera
For vegetables
15 ml ginger root
fresh, peeled, minced
Camera
15 ml garlic
peeled, minced
Camera
59 ml scallions, spring or green onions
chopped
Camera
118 ml sweet red bell peppers
thinly sliced
Camera
118 ml green bell peppers
thinly sliced
Camera
118 ml sweet yellow bell peppers
thinly sliced
* Camera
118 ml carrots
thinly sliced
Camera
118 ml snow pea pods
cut in half on bias
Camera
118 ml mung bean sprouts
Camera
3E+1 ml peanut oil
Camera
3E+1 ml sesame seeds
Camera
118 ml soy sauce, light
Camera
3E+1 ml peanut butter
Camera
5 ml sesame oil
Camera
1 x black pepper
cracked, to taste
* Camera
For garnish
680.4 g yucca
*
1 x vegetable oil
for frying
* Camera

Directions

FOR THE FISH: Season mahi mahi medallions with five-spice powder and salt.

In hot wok, add peanut oil and sear fish on both sides.

Take out and keep warm.

Wipe the wok (do not wash) with a kitchen towel.

Add peanut oil.

When smoking, add garlic, ginger and green onions, stir.

Add peppers and carrots and cook for about 1 minute.

Next add the snow peas and bean sprouts and stir well.

Spread the vegetables to the sides of the wok so that the center is empty.

Pour soy sauce and peanut butter in center, stirring until peanut butter melts and is incorporated with soy sauce.

Stir with vegetables, then add sesame seeds and sesame oil.

Stir once again, season with pepper, and set aside.

TO MAKE YUCCA: In salted boiling water, parboil yucca for about 7 to 10 minutes.

Remove from water and cool.

Peel yeca and slice in very thin strips.

In hot vegetable oil, fry yuca until golden; remove onto paper towels and season with salt.

TO ASSEMBLE DISH: In center of plate, spoon stir-fried vegetables.

Arrange the mahi mahi medallions around vegetables.

Loosely pile yuca on top of fish.

Garnish with sprinkling of fresh herbs.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 28778% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1150mg 48%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 63% Vitamin C 58%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe